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Parve
Easy
1 Hour, 10 Minutes
Diets 
For ten years, one of my favorite affordable dinners was from Mooncake Foods, a now defunct takeout spot (with tables) at the mouth of the Holland Tunnel. I’d sit at the bar and eat my $10 miso salmon with Chinese broccoli and brown rice while the folks heading to New Jersey laid into their car horns through entire traffic light cycles. The restaurant might have closed, but that dish never left me: It was sweet, meaty, slightly brûléed, always filling, and always quickly made. My dish is inspired by theirs, and it brings back great memories (but thankfully none of loud honking).
1 and 1/2 cups medium-grain white rice
1 tablespoon Gefen Sesame Seeds
1 tablespoon chopped fresh chives
1/4 cup white miso paste
2 tablespoons Tuscanini Apple Cider Vinegar
2 tablespoons Gefen Pure Maple Syrup
2 teaspoons sugar
1 teaspoon low-sodium soy sauce, such as Glicks (use a wheat-free version for gluten-free)
4 (6-ounce) salmon fillets
Rinse the rice in a fine-mesh sieve under cool running water, moving it around with your hand until the water runs clear. Transfer the rice to a medium pot, add one and a half cups water, and let the rice soak for 10 minutes.
Bring the water to a simmer over medium heat, then reduce the heat to low, cover, and steam for 20 minutes. Remove from the heat and let stand, still covered, for 10 minutes. Fluff the rice well with a fork, and either serve immediately or return the lid to the pot and hold the rice until the fish is ready.
In a nine-inch square baking dish, whisk together the miso, cider vinegar, maple syrup, sugar, and soy sauce. Add the salmon, skin-side up. Cover tightly and set aside to marinate at room temperature for at least 45 minutes, or in the refrigerator overnight.
Position a rack in the center of the oven and preheat to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil.
Remove the salmon from the marinade, allowing the excess to drip off. Place the fish skin-side down on the prepared baking sheet. Lightly brush a little more marinade onto each fillet to aid in the brûlée.
Roast the fish for about 10 minutes, then turn on the broiler and cook the salmon for two to four minutes more, until charred in most spots and the edges are browned. Remove from the oven and let rest for about two minutes before serving.
Divide the fish among plates and serve the rice topped with the sesame seeds and the chives.
Recipe reprinted with permission from EAT: Easy, Affordable, Tasty by Frankie Celenza © 2025 Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Volo. Purchase on Amazon.
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